Lamb shanks baked in fino, anchovies and black olives with a parsley gremolata

Prepare the gremolata by mixing in a mortar and pestle finely chopped green peppers with parsley, garlic, whole capers, lemon zest and juice, salt and pepper.

Spread baking dish with the gremolata then arrange roughly cut potatoes, anchovies, olives, quartered onions and rosemary over the top and pour sherry over the top. Lay the lamb shanks on top and slather the whole thing with allioli (find my recipe here: Papaserra.com ) and season with salt, pepper, fennel seeds, a drizzle of olive oil and some more olives.

Transfer to a low oven and bake for around 90 minutes for tender and pink lamb. Remove from the oven and cover for 15 minutes before serving in thin slices with olives, onions and another clump of allioli for the garlic addicts out there.